30 Minute Korean Braised Tofu (Dubu Jorim)
Inspired by my time in South Korea, this recipe highlights how tofu can transform into a vibrant and nourishing meal. It’s rich in plant protein, healthy fats, and essential nutrients while being completely vegan. With golden, crispy tofu simmered in a savory, spicy soy-based sauce, it delivers bold Korean flavors in just 30 minutes.
Why You’ll Love This Korean Braised Tofu
Customizable: Easily adjust the spice level or add your favorite vegetables to make it your own.
Meal-prep friendly: This dish is perfect for making ahead. It reheats beautifully, so you can enjoy it throughout the week without losing any of its delicious flavor.
Quick & easy: Ready in just 30 minutes, making it ideal for busy weeknights when you want something satisfying without the effort.
Healthy & plant-based: Packed with protein and nutrients, this is a wholesome vegan meal you can feel good about.
Bold Korean flavors: A delicious mix of gochugaru, tamari, and sesame oil gives this dish its rich, savory, and slightly spicy flavor.
Ingredients
For the tofu:
Tofu: Use firm tofu, sliced into rectangles. Firm tofu holds its shape while cooking.
Oil (for frying): Canola oil works well, but avocado oil, grapeseed oil, or olive oil are healthier alternatives.
For the sauce
Soy sauce: I used tamari soy sauce which is gluten-free and slightly smoother than regular soy sauce. Dark soy sauce works too if tamari isn’t available.
Water: Helps dissolve chili flakes and loosen the sauce.
Sesame oil: Adds nutty, savory flavor and a glossy finish.
Sugar: Balances the saltiness of the soy sauce.
Gochugaru: Korean chili flakes that add spice and depth. Adjust the amount to taste. If unavailable, substitute with gochujang (Korean chili paste) for a thicker, slightly sweet, and bold-flavored sauce. Just reduce the sugar slightly and add a little more water to maintain consistency.
Garlic and scallions: Minced garlic and chopped scallions are essential for enhancing the flavor of the sauce. Extra scallions can be used for garnish.
Fresh green chilies (optional): Slice and add for extra heat.
Sesame seeds: Stir into the sauce for nuttiness and texture.
Garnish (optional): Chopped parsley or extra scallions can be used to brighten the dish.
How to Make Korean Braised Tofu
STEP 1: Prepare the sauce first
In a bowl, whisk together tamari soy sauce, sesame oil, water, sugar, gochugaru (or gochujang), minced garlic, scallions, sesame seeds, and chili slices. Set aside while you prep the tofu. This lets the flavors meld even before cooking.
STEP 2: Prep the tofu
Drain and pat dry the firm tofu, then slice it into rectangles. Patting it dry is key to getting that perfect golden crust.
STEP 3: Pan-fry the tofu
Heat canola oil (or your preferred healthy oil) over low-medium heat. Fry the tofu on both sides until it’s golden and crisp. Don’t rush this step, a nice crispy crust makes all the difference.
STEP 4: Add the sauce
Pour your prepared sauce over the tofu in the pan, coating each piece evenly. Simmer for a few minutes so the tofu absorbs all the flavors.
STEP 5: Garnish and serve
Sprinkle with extra sesame seeds, scallions, or parsley for a fresh touch. Serve hot with steamed rice or enjoy it on its own.
Tips & Variations
- Use firm tofu: This helps the tofu hold its shape and prevents it from breaking while frying.
- Adjust the spice level: Feel free to add more or less gochugaru depending on how spicy you like it.
- Keep it saucy: If the sauce starts to look too dry while simmering, simply add a splash of water to keep the tofu nicely coated.
- Make it a full meal: Turn this into a main dish by adding stir-fried vegetables like bell peppers, zucchini, or mushrooms.
- Serve and enjoy: This dish is delicious with steamed rice or noodles for a complete and satisfying meal.
Make-Ahead & Storage
- Make-ahead: This Korean braised tofu is a great make-ahead dish! You can prepare it in advance and simply reheat when you’re ready to serve. The flavors actually deepen over time, making it even more delicious.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. Keep it chilled and reheat gently before serving.
- Freezing: Freezing isn’t recommended, as the tofu can change texture once thawed. It’s best enjoyed fresh or within a few days of making it.
FAQ
Is this recipe vegan?
Yes! The recipe is fully plant-based. Just ensure your soy sauce is vegan-friendly.
What if I don’t have gochugaru?
If you don’t have gochugaru (Korean chili flakes), you can substitute with gochujang (Korean chili paste). This will create a thicker, slightly sweeter, and bolder sauce. Reduce the sugar slightly and add a splash of water to maintain the right consistency.
How do I prevent tofu from sticking?
Pat tofu dry and fry over low-medium heat in enough oil to coat the pan. Don’t overcrowd the pan.
Did You Make This Recipe?
If you tried this Korean Braised Tofu (Dubu Jorim), I’d love to hear how it turned out! Leave a comment and rating below and share your experience. Your feedback helps others cook with confidence and inspires me to keep sharing more comforting recipes.
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Equipment
- Frying pan
- Mixing bowl
- Knife
- Cutting board
- Measuring cups
- Spatula or tongs
Ingredients
- 700 g firm tofu
- 2 tbsp canola oil
- 1/3 cup tamari soy sauce
- 1 tbsp sesame oil
- 3/4 cup water
- 4 cloves garlic (minced)
- 2 tbsp gochugaru
- 1 tsp sugar
- 4 scallions
- 1 tbsp sesame seeds
- 3 fresh green chilli
- parsley to garnish
Instructions
- First prepare the sauce. In a bowl, combine soy sauce, sesame oil, water, sugar, gochugaru, minced garlic, scallions, sesame seeds and chillies. Adding chillies are optional if you would like extra heat. Set the sauce aside.
- Drain tofu and pat dry. Cut into rectangular pieces.
- Heat canola oil in a pan over low-medium heat. Fry tofu on both sides until golden brown.
- Add the sauce into the pan of tofu on low heat. Coat all pieces evenly in the sauce. Let the sauce simmer for a few minutes to blend flavors.
- Garnish with sesame seeds, scallions or parsley.
- Serve with steamed rice or on its own and enjoy!
Notes
- Tofu choice matters: Use firm or extra-firm tofu to prevent it from breaking while frying and braising.
- Pat dry: Make sure to pat the tofu dry with a paper towel before frying to get a golden, crispy crust.
- Oil options: Canola oil is recommended for frying, but avocado, grapeseed, or olive oil can be used as other healthier alternatives.
- Spice adjustments: Adjust the amount of gochugaru and chilies depending on your preferred heat level.
- Gochugaru substitute: If you don’t have gochugaru, use gochujang (Korean chili paste). Just reduce the sugar slightly and add a splash of water to maintain the sauce consistency.
- Adjust sauce consistency: If the sauce becomes too thick or the tofu looks dry while simmering, add a splash of water and gently stir to coat the tofu evenly.
